Foods | Highly Cited Papers in 2022–2023 in the Section “Dairy”
1. “Alternatives to Cow’s Milk-Based Infant Formulas in the Prevention and Management of Cow’s Milk Allergy”
by Natalia Zofia Maryniak, Ana Isabel Sancho, Egon Bech Hansen and Katrine Lindholm Bøgh
Foods 2022, 11(7), 926; https://doi.org/10.3390/foods11070926
Available online: https://www.mdpi.com/2304-8158/11/7/926
2. “Plant Milk-Clotting Enzymes for Cheesemaking”
by Fabrizio Domenico Nicosia, Ivana Puglisi, Alessandra Pino, Cinzia Caggia and Cinzia Lucia Randazzo
Foods 2022, 11(6), 871; https://doi.org/10.3390/foods11060871
Available online: https://www.mdpi.com/2304-8158/11/6/871
3. “Microbial Ecology of Sheep Milk, Artisanal Feta, and Kefalograviera Cheeses. Part II: Technological, Safety, and Probiotic Attributes of Lactic Acid Bacteria Isolates”
by Markella Tsigkrimani, Konstantina Panagiotarea, Spiros Paramithiotis, Loulouda Bosnea, Eleni Pappa, Eleftherios H. Drosinos, Panagiotis N. Skandamis and Marios Mataragas
Foods 2022, 11(3), 459; https://doi.org/10.3390/foods11030459
Available online: https://www.mdpi.com/2304-8158/11/3/459
4. “A2 Milk: New Perspectives for Food Technology and Human Health”
by Salvador Fernández-Rico, Alicia del Carmen Mondragón, Aroa López-Santamarina, Alejandra Cardelle-Cobas, Patricia Regal, Alexandre Lamas, Israel Samuel Ibarra, Alberto Cepeda and José Manuel Miranda
Foods 2022, 11(16), 2387; https://doi.org/10.3390/foods11162387
Available online: https://www.mdpi.com/2304-8158/11/16/2387
5. “Effect of Fortification with Mushroom Polysaccharide β-Glucan on the Quality of Ovine Soft Spreadable Cheese”
by Efthymia Kondyli, Eleni C. Pappa, Dimitris Arapoglou, Maria Metafa, Christos Eliopoulos and Cleanthes Israilides
Foods 2022, 11(3), 417; https://doi.org/10.3390/foods11030417
Available online: https://www.mdpi.com/2304-8158/11/3/417
6. “Seasonal Variations in the Composition and Physicochemical Characteristics of Sheep and Goat Milks”
by Siqi Li, Munkhzul Delger, Anant Dave, Harjinder Singh and Aiqian Ye
Foods 2022, 11(12), 1737; https://doi.org/10.3390/foods11121737
Available online: https://www.mdpi.com/2304-8158/11/12/1737
7. “Effects of Commercial Polysaccharides Stabilizers with Different Charges on Textural, Rheological, and Microstructural Characteristics of Set Yoghurts”
by Zhiwen Ge, Dongjie Yin, Zhiyu Li, Xiaohong Chen and Mingsheng Dong
Foods 2022, 11(12), 1764; https://doi.org/10.3390/foods11121764
Available online: https://www.mdpi.com/2304-8158/11/12/1764
8. “Plant Protein versus Dairy Proteins: A pH-Dependency Investigation on Their Structure and Functional Properties”
by Qi Tang, Yrjö H. Roos and Song Miao
Foods 2023, 12(2), 368; https://doi.org/10.3390/foods12020368
Available online: https://www.mdpi.com/2304-8158/12/2/368
by Renu Garhwal, Anuradha Bhardwaj, Karnam Sangwan, Rahul Mehra, Yash Pal, Varij Nayan, Mir Asif Iquebal, Sarika Jaiswal and Harish Kumar
Foods 2023, 12(4), 853; https://doi.org/10.3390/foods12040853
Available online: https://www.mdpi.com/2304-8158/12/4/853